Rinse and pat dry all vegetables and herbs. Preheat broiler to400F. Take a very thin slice off the pointed end of the tomatoesso that that slice will sit straight (large cut side up) on a cookiesheet. Cut the tomatoes into 1/2" thick slices and arrange on acookie sheet with a slight lip (to contain liquids.) Peel theextra covers off the whole garlic cloves taking care to leave thelast layer on. Take a very thin cut off the pointed (sprout) endof the garlic cloves to expose a little of the clove inside thepeel. Wrap the garlic in aluminum foil and place on the cookiesheet. Place the cookie sheet in the oven, close to the broilerand broil for about 20 minutes or until the tomatoes are startingto brown. Remove from the oven and set aside. While to tomatoesare broiling, preheat a frying pan at low heat, prepare the greenpepper, onion and celery. Coat the pan with a light spray of Pam,add the prepared vegetables, the bay leaf and stir. Cover pan andcook at low heat to cook vegetables without burning. The trick tothis recipe is to cook the vegetables slowly at a low temperature.Cook until the onion is translucent and the pepper is cooked (about10 to 15 minutes.) You may need to add a little water, or wine,if the mixture becomes to dry or starts to stick to the pan.

Add roasted tomatoes to the vegetables in the fry pan, break themup with a spoon and cover to continue cooking. Remove the garlicfrom the foil and add the roasted cloves to the vegetables bysqueezing the base of each clove between your fingers (it shouldslide out easily. This is why you take the thin cut off the end.)Add all herbs except basil, cover and continue cooking until allingredients have melded, the sauce is rich and the tomatoes are nolonger in recognizable pieces. Add the wine, chopped basil, vinegar,salt and pepper to taste. Stir, cover and cook another 5 minutes.The sauce should be thick and rich. If there is still too muchliquid, continue simmering without the cover until the liquid isreduced. Serve over your favorite pasta with a dusting of freshgrated or no-fat Parmesan. Enjoy!